My Mom taught me how to make these delicious little beauties. When she first told me their name, KNOTHOLE EGGS, I heard 'not whole eggs,' thinking perhaps that somehow since the shell wasn't included in the recipe this made the egg less complete, therefore not whole.

What's needed:
An egg or two.
A slice of bread or two, preferably hearty, i.e. not while.
Some cooking lube. Butter is preferred but oil will do in a pinch.
Salt and pepper, naturally.

What needs to happen:
Lightly toast your bread.
Apply a good deal of butter to both sides.
Cut out a circle about two inches in diameter in your toast.
Don't lose these yolk dunking circles (or knots).
Heat a frying pan or skillet on high to medium, depending on the range of your range. Lube it up with either a hearty pat of butter or bubble that olive oil bottle a few times.
Get it hot. But not too terribly.
Place your buttered toast in the pan. You may wish to fry your circles (or knots) as well.
Let the toast settle for a moment in the grease of your choice, then gently crack your egg into the hole.
Listen to it.
Let it fry for a minute or two, until you are sure the bottom is cooked. The yolk should still be wet prior to flippage and the white should be truly white at least half way deep.
Gently ease your spatula under your toast and flip your knothole egg over.
Once flipped, the egg shouldn't require too much time left on the pan. Be prudent.
Put that beauty on a plate, salt and pepper to taste and enjoy.

The KNOTHOLE EGG is sometimes referred to as a Bird's Nest, Eggy In a Basket, Moonstruck Eggs, Toad-in-the-Hole (though that's bullshit because everyone knows that Toad-in-the-Hole is Yorkshire Pudding with Sausage), Picture Frame Eggs and The Bull's-Eye.


Benjamin Redgrave